Researcher Profile and Settings

Master

Affiliation (Master)

• Research Faculty of Agriculture　Fundamental AgriScience Research　Bioresource and Environmental Engineering

Affiliation (Master)

• Research Faculty of Agriculture　Fundamental AgriScience Research　Bioresource and Environmental Engineering

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Profile and Settings

Degree

• Ph.D

Profile and Settings

• Name (Japanese)

  Shimizu

• Name (Kana)

  Naoto

• Name

  200901012842557433

Alternate Names

http://ase.bpe.agr.hokudai.ac.jp

Achievement

Research Interests

• bioenergy   nanobiosystems   biomass   numerical optimization   biotechnology   

Research Areas

• Environmental science/Agricultural science / Agricultural environmental and information engineering / Renewable energy
• Nanotechnology/Materials / Nanobioscience

Committee Memberships

• 2007 -2009   The American Society of Agricultural and Biological Engineers   COMMITTEE BE-03 Standards   The American Society of Agricultural and Biological Engineers

Awards

• 2019/09 Japanese Society of Agricultural, Biological and Environmental Engineers and Scientists Academic Award
   

  受賞者: Naoto Shimizu

Published Papers

• Techno economic analysis of the production of potato powder applying potato starch purification system in Japan

  Nagohira Sato, Naoto Shimizu, Mitsutoshi Nakajima

  Discover Applied Sciences 6 (5) 2024/05/08 [Refereed]
   

  Abstract To implement the technology for producing potato powder, significant investment is required. This study evaluated the techno-economic feasibility of the dried potato powder production process, based on a scenario developed in a starch plant process in Japan. The simulation was performed with SuperPro Designer^® software. The annual production volume and the unit production cost were estimated to be 15,786,585 kg and 1056 Japanese yen/kg, respectively. According to economic evaluation indicators—the gross margin, return on investment, payback time, internal rate of return, and net present value (at a 7% interest rate)—the scenario was profitable and investment worthwhile. A sensitivity analysis was conducted to evaluate the impact of the variable parameters (the purchasing price of raw potatoes, the selling price of potato powder, and labor and electricity costs) on the net present value (at the 7% interest rate). The analysis suggested that the purchasing price of raw potatoes and the selling price of potato powder had particularly large impacts on the net present value.
• Development of a fed-batch-scale anaerobic co-digestion control system based on multivariable output error state space and model predictive control

  Ruijie Bai, Xiaojue Li, Naoto Shimizu

  Results in Engineering 102284 - 102284 2590-1230 2024/05 [Refereed]
  
• Enhancing bio-based chemical production and reducing pollutants emission through the synergistic effect of ZSM-5/CaO during hydrogen-deficient biomass pyrolysis

  Mudassir Hussain Tahir, Naoto Shimizu

  Thermal Science and Engineering Progress 49 102494 - 102494 2451-9049 2024/03 [Refereed]
  
• Early-Stage Life Cycle Assessment and Optimization of Aqueous Crude Glycerol Extraction and Nanofiltration Concentration of Tomato Leaf Residue

  Xiaojue Li, Yongheng Yuan, Faqinwei Li, Naoto Shimizu

  ACS Sustainable Chemistry & Engineering 2168-0485 2024/01/24 [Refereed]
  
• Impact of organic fertilization by the digestate from by-product on growth, yield and fruit quality of tomato (Solanum lycopersicon) and soil properties under greenhouse and field conditions

  Faqinwei Li, Yongheng Yuan, Naoto Shimizu, Jorge Magaña, Pengxuan Gong, Risu Na

  Chemical and Biological Technologies in Agriculture 10 (1) 2023/08/03 [Refereed]
   

  Abstract Background The application of organic fertilizer is a sustainable approach to maintain soil fertility in agricultural crop production. In contrast to other organic fertilizers, the digestate from by-products of anaerobic digestion has not been well characterized in terms of its agronomic properties. In this study, different fertilization treatments were investigated to evaluate their impacts on growth, yield and fruit quality of tomatoes and on soil properties under greenhouse and field conditions. The experiments comprised a control (unfertilized) and three treatments with the same nitrogen dose: chemical fertilizer, digestate from by-product (organic fertilizer) and digestate combined with chemical fertilizer. Results The results showed that the application of digestate significantly increased the growth and fruit quality of tomato including height, stem diameter, leaf chlorophyll content index, and photosynthetic rate of tomato plant and sugar–acid ratio, protein content, and ascorbic acid content of the fruit. The nitrate contents in tomato fruit were lower in the digestate treatment and digestate combined with chemical fertilizer treatment than in the chemical fertilizer. The digestate combined with chemical fertilization resulted in the greatest increase in tomato yield, up to 26.29% and 10.78% higher than that in the chemical fertilizer treatment under field and greenhouse conditions, respectively. Moreover, fertilization with digestate treatment and digestate combined with chemical fertilizer treatment increased soil fertility, including soil nitrogen and carbon contents, and enhanced soil enzyme activities under both field and greenhouse conditions. In addition, the growth, yield, and fruit quality of tomato were significantly correlated with soil chemical characteristics and soil enzyme activities. Conclusions The effects of digestate treatments to maintain a stable tomato yield and improve fruit quality may be due to the enhanced soil enzymatic activities and chemical properties. These results suggest that the use of digestate as a full or partial replacement for chemical fertilizer could improve the growth and fruit quality of tomato, maintain the yield, and reduce the use of inorganic fertilizers in tomato production. Graphical Abstract
• By-Product from Livestock Waste Recovery System Used as Fertilizer: Bioactive Compounds and Antioxidant Activity of Tomato Fruit as Affected by Fertilization under Field and Greenhouse Conditions

  Faqinwei Li, Yongheng Yuan, Nanding Han, Xiaojue Li, Ruijie Bai, Jorge Magaña, Naoto Shimizu

  Fermentation 9 (8) 714 - 714 2023/07/27 [Refereed]
   

  Conversion of livestock manure into organic fertilizer is a sustainable strategy in crop production. In contrast to composted manure, the agronomic characteristics of an anaerobic digestion by-product, digestate, have not been well characterized. This study aimed to investigate the effects of digestate and compost, derived from a pilot-scale livestock waste recycling system, on bioactive compounds in tomato fruits. Both field and greenhouse experiments were conducted to compare the effects of these two organic fertilizers with the application of chemical fertilizer. These comparisons were made by evaluating their influence on tomato yield and bioactive compound contents and antioxidant activity of fruits. The experiment included a control (no fertilizer) and three fertilization treatments with the same nitrogen dose: chemical fertilizer, digestate, and compost. The results revealed that the application of digestate and compost yielded similar results in terms of tomato production, surpassing both the chemical fertilizer application and the control group under both field and greenhouse conditions. Fertilization exhibited a significant influence on the bioactive compound contents and antioxidant capacity of the fruits. Furthermore, the application of digestate and compost led to an increase in the concentration of sugars, phenolic compounds, and several organic acids in the fruits while simultaneously reducing the citric acid levels in comparison to the chemical fertilizer treatment. Moreover, the application of both organic fertilizers improved the total phenol and total flavonoid contents in tomato fruits, and the antioxidant capacity in fruits was significantly higher than that of the chemical fertilizer treatment. In conclusion, the application of digestate or compost derived from the livestock waste recycling system reduced use of chemical fertilizers and resulted in higher tomato yields and fruit with considerably superior bioactive compounds. The results suggested that using digestate or compost as an alternative to inorganic fertilizers for tomato cultivation could assist farmers in increasing productivity, improving the content of bioactive compounds in tomato fruit, and promoting agricultural waste management.
• Investigation of coupling synergistic interaction during Co-pyrolysis of cabbage waste and tire waste

  Mudassir Hussain Tahir, Naoto Shimizu

  Journal of Analytical and Applied Pyrolysis 172 105992 - 105992 0165-2370 2023/06 [Refereed]
  
• Buckwheat waste depolymerization using a subcritical ethanol solution for extraction of bioactive components: from the laboratory to pilot scale

  Yongheng Yuan, Naoto Shimizu, Faqinwei Li, Jorge Magaña, Xiaojue Li

  Journal of Environmental Chemical Engineering 109807 - 109807 2213-3437 2023/03 [Refereed]
  
• Synthesis evaluation on thermophilic anaerobic co-digestion of tomato plant residue with cattle manure and food waste

  Xiaorui Xue, Xiaojue Li, Naoto Shimizu

  Resources, Environment and Sustainability 13 100119 - 100119 2666-9161 2023/03 [Refereed]
  
• Biochar-promoted methane production and mitigation of acidification during thermophilic anaerobic co-digestion of food waste with crude glycerol: comparison with re-inoculation

  Xiaojue Li, Naoto Shimizu

  Sustainable Environment Research 33 (1) 2023/02/07 [Refereed]
   

  Abstract Food waste and crude glycerol were anaerobically co-digested for 100 days at 52 ± 1 °C with an organic loading rate of 1.0 g L⁻¹ d⁻¹. This long-term thermophilic anaerobic digestion (AD) system encountered severe inhibition from volatile fatty acids (VFAs). The study investigated the impacts of re-inoculation (RI) and biochar addition (BA) on this AD process, and monitored the variation of pH, VFAs, total alkalinity and total ammonia nitrogen during treatment. RI treatment was effective in the short term by recovering reactivity after inhibited sludge was mixed 1:1 with active inoculant. In the long term, RI could not reverse process imbalance and finally failed on day 56. Superior performance in methane production and process stability was observed in BA reactors when compared with control and RI reactors. Overall, the biochar contributed to alkalinity and facilitated the activation of methanogenesis and stimulated the conversion of VFAs.
• Comparative effects of mineral fertilizer and digestate on growth, antioxidant system, and physiology of lettuce under salt stress

  Li Faqinwei, Yongheng Yuan, Pengxuan Gong, Yoshiaki Imazumi, Risu Na, Naoto Shimizu

  Horticulture, Environment and Biotechnology 2023/01 [Refereed]
  
• Exploring the Valorization of Buckwheat Waste: A Two-Stage Thermo-Chemical Process for the Production of Saccharides and Biochar

  Yongheng Yuan, Li Faqinwei, Nanding Han, Bingyao Zeng, Yoshiaki Imaizumi, Risu Na, Naoto Shimizu

  Fermentation 8 (11) 573  2022/10 [Refereed]
  
• Modeling Anaerobic Co-Digestion of Corn Stover Hydrochar and Food Waste for Sustainable Biogas Production

  Ibrahim Shaba, Risu Na, Naoto Shimizu

  Fermentation 8 (3) 110 - 110 2022/03/03 [Refereed][Not invited]
   

  Despite the importance of the biodegradability of lignocellulose biomass, few studies have evaluated the lignocellulose biomass digestion kinetics and modeling of the process. Anaerobic digestion (AD) is a mature energy production technique in which lignocellulose biomass is converted into biogas. However, using different organic waste fractions in AD plants is challenging. In this study, lignocellulose biomass (corn stover hydrochar) obtained from hydrothermal carbonization at a temperature, residential time, and biomass/water ratio of 215 °C, 45 min, and 0.115, respectively, was added to the bioreactor as a substrate inoculated with food waste and cow dung to generate biogas. A state–space AD model containing one algebraic equation and two differential equations was constructed. All the parameters used in the model were dependent on the AD process conditions. An adaptive identifier system was developed to automatically estimate parameter values from input and output data. This made it possible to operate the system under different conditions. Daily cumulative biogas production was predicted using the model, and goodness-of-fit analysis indicated that the predicted biogas production values had accuracies of >90% during both model construction and validation. Future work will focus on the application of modeling predictive control into an AD system that would comprise both models and parameters estimation.
• Pilot-scale extraction of polyphenols from spent black tea by semi-continuous subcritical solvent extraction

  Surakshi Rajapaksha, Naoto Shimizu

  Food Chemistry: X 13 100200 - 100200 2590-1575 2022/03 [Refereed]
  
• Effects of Lipase Addition, Hydrothermal Processing, Their Combination, and Co-Digestion with Crude Glycerol on Food Waste Anaerobic Digestion

  Xiaojue Li, Naoto Shimizu

  Fermentation 7 (4) 284 - 284 2021/11/27 [Refereed]
   

  To enhance anaerobic fermentation during food waste (FW) digestion, pretreatments can be applied or the FW can be co-digested with other waste. In this study, lipase addition (LA), hydrothermal pretreatment (HTP), and a combination of both methods (HL) were applied to hydrolyze organic matter in FW. Furthermore, the effects of crude glycerol (CG), which provided 5%, 10%, and 15% of the volatile solids (VS) as co-substrate (denoted as CG5, CG10, and CG15, respectively), on the anaerobic digestion of FW were assessed. With an increasing proportion of CG in the co-digestion experiment, CG10 showed higher methane production, while CG15 negatively affected the anaerobic digestion (AD) performance owing to propionic acid accumulation acidifying the reactors and inhibiting methanogen growth. As the pretreatments partially decomposed hard-to-degrade substances in advance, pretreated FW showed a stronger methane production ability compared with raw FW, especially using the HL method, which was significantly better than co-digestion. HL pretreatment was shown to be a promising option for enhancing the methane potential value (1.773 NL CH4/g VS) according to the modified Gompertz model.
• Development of an Efficient Anaerobic Co-digestion Process for Biogas from Food Waste and Paper

  Naoto SHIMIZU, Kazuto YOSHIDA

  Environment Control in Biology 59 (4) 165 - 171 1880-554X 2021/10/01 [Refereed]
  
• Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

  Surakshi Wimangika Rajapaksha, Naoto Shimizu

  Molecules 26 (13) 3898 - 3898 2021/06/25 

  Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.
• Hydrogen Generation from Wood Chip and Biochar by Combined Continuous Pyrolysis and Hydrothermal Gasification

  Bingyao Zeng, Naoto Shimizu

  Energies 14 (13) 3793 - 3793 2021/06/24 [Refereed]
   

  Hydrothermal gasification (HTG) experiments were carried out to extract hydrogen from biomass. Although extensive research has been conducted on hydrogen production with HTG, limited research exists on the use of biochar as a raw material. In this study, woodland residues (wood chip) and biochar from wood-chip pyrolysis were used in HTG treatment to generate hydrogen. This research investigated the effect of temperature (300–425 °C) and biomass/water (0.5–10) ratio on gas composition. A higher temperature promoted hydrogen production because the water–gas shift reaction and steam-reforming reaction were promoted with an increase in temperature. The methane concentration was related positively to temperature because of the methanation and hydrogenation reactions. A lower biomass/water ratio promoted hydrogen production but suppressed carbon-monoxide production. Most reactions that produce hydrogen consume water, but water also affects the water–gas shift reaction balance, which decreases the carbon-monoxide concentration. By focusing on the practical application of HTG, we attempted biochar treatment by pyrolysis (temperature of heating part: 700 °C), and syngas was obtained from hydrothermal treatment above 425 °C.
• Hydrothermal liquefaction of wood chips under supercritical and subcritical water reaction conditions

  Naoto Shimizu, Bingyao Zeng, Keisuke Kushima

  SN Applied Sciences 3 (5) 2523-3963 2021/05 [Refereed]
   

  This work describes batch-type hydrothermal liquefaction (HTL) treatments of conifer wood chips at 180–425 °C, under either air or nitrogen atmosphere. Such experiments allow efficient extraction of 5-hydroxymethyl furfural (HMF) and other valuable chemical substances, such as glycolic acid and acetic acid, from the lignocellulosic biomass. These compounds and their decomposition products present in the samples after HTL are analyzed and quantified using spectroscopic and chromatographic techniques. In general, the relatively higher-pressure nitrogen atmospheric condition is more suitable for obtaining the desired products, relative to the air atmosphere. Based on the quantitative results, the optimal temperatures for producing acetic acid, glycolic acid, and HMF are 300 °C, 250 °C, and 180 °C, respectively. The interesting relationship between HMF yield and temperature is also discussed; as the temperature increases, the yield of HMF first decreases and then increases. This phenomenon is explained by the exothermic nature of the HMF decomposition reaction, which is inhibited by excessively high temperature (in the range from 380 to 425 °C). At moderately high temperatures (optimized conditions; 300 °C), the generation rate of HMF exceeds its decomposition rate, resulting in a high yield of HMF. Based on the results of the experiments conducted in this study, the decomposition mechanism describing HTL treatment of wood chips can be elucidated. This study therefore provides guidance for future work involving HMF extraction from lignocellulosic biomass.
• Stabilization of Anaerobic Co-Digestion Process via Constant the Digestate Solids Content

  Risu Na, Keisuke Uchitani, Kazuto Yoshida, Naoto Shimizu

  Processes 9 (2) 197 - 197 2021/01/21 [Refereed]
   

  The process instability of anaerobic digestion (AD) is a common issue and may result in underperformance or short-term process failure. Extensive research has shown that total solids (TS) content in AD has a significant impact on system stability and performance. However, no study has examined the feasibility of stabilizing the AD process by maintaining constant TS content in the digestate. In this study, an innovative control approach based on constant TS content in the digestate during AD was developed using a mass balance equation. Two levels of TS content (desired values of 4% wet basis (w.b.) and 6% w.b.) were compared with conventional control. The process stability was examined by monitoring digestate components and pH. Substrate-specific methane yield (m3 CH4/kg VS) was used to assess the effectiveness of the controlled conditions. The results showed that the digestate TS content during AD can be controlled and that the digestion process can be stabilized by controlled conditions. In addition, constant TS in the digestate (within 1% w.b. of the desired level) gave increased levels of biogas production (10.2%), methane (13.5%), and substrate-specific methane yield (43.3%) at 4% TS, and respective increases of 16.6%, 21.2%, and 20.8% at 6% TS when compared with standard operation.
• Effects of Pyrolysis on Biogas Production during Anaerobic Co-digestion of Corn Stover

  Risu Na, Keisuke Kushima, Naoto Shimizu

  MATEC Web of Conferences 333 07011 - 07011 2021 [Refereed]
   

  The effects of pyrolysis pretreatment on biogas production during anaerobic co-digestion of corn stover were studied. The corn stover characteristics were investigated by performing thermogravimetric analysis using a heating rate of 10.0°C/min and an air atmosphere at atmospheric pressure. Corn stover aliquots pretreated in an electric furnace at 100°C for 360 min, 200°C for 15 min, and 300°C for 5 min were used. Untreated and pretreated corn stover samples were analyzed by scanning electron microscopy and other methods, and the bulk densities and component ratios were compared to identify changes caused by the pretreatments. The amounts of total solids, volatile solids, volatile fatty acids, and total ammonia nitrogen produced when the stover samples were anaerobically digested were measured. The biogas production rate and the methane concentration in the biogas were determined. The substrate-specific methane yields were determined, and the relationships between the yields and pretreatment conditions were assessed. The sample pretreated at 300°C for 5 min produced the most biogas. The corn stover total solid bulk density was directly related to the substrate-specific methane yield, the substratespecific methane yield decreasing as the total solid bulk density increased.
• Biogas production management systems with model predictive control of anaerobic digestion processes

  Kazuto Yoshida, Naoto Shimizu

  Bioprocess and Biosystems Engineering 43 (12) 2189 - 2200 1615-7591 2020/12 [Refereed]
   

  We developed a biogas production management system to control biogas production by determining the feedstock inputs to the anaerobic digestion process according to fluctuations of the renewable energy supply. The developed system consists of three functions: a prediction model for the anaerobic digestion processes, a parameter-estimation system, and a feedstock-determination controller. A prediction model for the anaerobic digestion processes in a state-space representation was constructed for the input–output relationship of biogas generation from organic compounds and the state of methane fermentation. A parameter-estimation system that estimated the parameters included in the prediction model from actual operating process data was built based on adaptive identification theory. The feedstock-determination controller was established based on model predictive control as a method to control biogas production. From the results of the identification experiment, the least square estimator of the parameters converged as the training data increased, and a reliable parameter was given in 1 week. From the results of the numerical simulation and the control experiment, it was confirmed that the biogas production management system developed in this study had a high prediction accuracy and control performance.
• Valorization of spent black tea by recovery of antioxidant polyphenolic compounds: Subcritical solvent extraction and microencapsulation

  D.S.W. Rajapaksha, Naoto Shimizu

  Food Science & Nutrition 8 (8) 4297 - 4307 2048-7177 2020/08 [Refereed]
  
• Investigating the Effect of Processing Parameters on the Products of Hydrothermal Carbonization of Corn Stover

  Ibrahim Shaba Mohammed, Risu Na, Keisuke Kushima, Naoto Shimizu

  Sustainability 12 (12) 5100 - 5100 2020/06/23 [Refereed]
   

  Corn stover is an abundant and underused source of lignocellulose waste biomass that can be transformed into a high-quality energy resource using hydrothermal carbonization (HTC). This investigation has focused on the effect of processing parameters on the products of HTC—namely solid fuel or hydrochar and liquid and gas fractions. HTC was conducted in a temperature-controlled small batch reactor with corn stover and deionized water under oxygen-free conditions obtained by pressurizing the reactor headspace with nitrogen gas. The properties of the hydrochar and liquid and gas fractions were evaluated as a function of the process temperature (250–350 °C), residence time (30–60 min) and biomass/water ratio (0.09–0.14). Central composite design modules in a response surface methodology were used to optimize processing parameters. The maximum mass yield, energy yield and high heating value (HHV) of the hydrochar produced were 29.91% dry weight (dw), 42.38% dw and 26.03 MJ/kg, respectively. Concentrations of acetic acid and hydrogen gas were 6.93 g/L and 0.25 v/v%, respectively. Experimental results after process optimization were in satisfactory agreement with the predicted HHV. The optimal HTC process parameters were determined to be 305 °C with a 60 min residence time and a biomass/water ratio of 0.114, yielding hydrochar with a HHV of 25.42 MJ/kg. The results confirm the feasibility of an alternative corn stover management system.
• Effect of temperature on the hydrolysis of levan treated with compressed hot water fluids

  Naoto SHIMIZU, Andres ABEA, Tetsuya USHIYAMA, Ebru Toksoy ÖNER

  Food Science & Nutrition 2020/03 [Refereed][Not invited]
  
• Parboiled Paddy Drying with Different Dryers: Thermodynamic and Quality Properties, Mathematical Modeling Using ANNs Assessment

  Ebrahim Taghinezhad, Antoni Szumny, Mohammad Kaveh, Vali Rasooli Sharabiani, Anil Kumar, Naoto Shimizu

  Foods 9 2020/01 [Refereed][Not invited]
  
• The Hydrolysis Mechanism of Inulin and Its Hydrolysate in the Reaction Field by the Hot Compressed Water

  Naoto Shimizu, Tetsuya USHIYAMA, Takanori Itoh

  Environmental Control in Biology 57 (4) 87 - 92 1880-554X 2019/10 [Refereed][Not invited]
  
• Adaptive identification of anaerobic digestion process for biogas production management systems

  Kazuto YOSHIDA, Keita KAMETANI, Naoto SHIMIZU

  Bioprocess and Biosystems Engineering 43 45 - 54 2019/09 [Refereed][Not invited]
  
• Structure of Fine Waxy Rice Starch Prepared Via a Compressed Hot Water Process

  Naoto Shimizu, Tetsuya Ushiyama

  Food Science and Technology Research 24 (5) 795 - 801 2018/09 [Refereed][Not invited]
  
• Microencapsulation using Spray-drying: The Use of Fine Starch Solution for the Wall Material

  Tetsuya Ushiyama, Naoto Shimizu

  Food Science and Technology Research 24 (4) 653 - 659 2018/07 [Refereed][Not invited]
  
• Cattle manure composting in a packed-bed reactor with forced aeration strategy

  Naoto Shimizu, Joko Nugroho Wahyu Karyadi, Michio Harano, Kazunori Iwabuchi, Toshinori Kimura

  Engineering in Agriculture, Environment and Food 11 (2) 65 - 73 1881-8366 2018/04/01 [Refereed][Not invited]
   

  The aim of this study was to determine the appropriate strategy for cattle manure composting with forced aeration. The composting of cattle manure was conducted using an 18.8 L reactor with three different amounts of total air supplied (1080, 3240 and 10,800 L/kg dry mass) during 360 h of composting using continuous and on/off sequencing (20 min/h) aeration methods and three turning patterns (no turning, full turning and turning with position change). The degradation of organic matter in three-stage systems (the compost was turned every 120 h over the 360 h period) was significantly affected by total air supply volume and was large in the case of on/off sequence aeration. The pattern of moisture change was more affected by turning than by aeration modes. The optimal composting conditions for organic matter degradation (maximum of 37.7%) were aeration rate: 0.45 L/min kg dm, aeration mode: on/off sequencing process and full turning. The total accumulated weight losses and heat generated during composting indicated significant effects of the total air supplied and were large in the case of the continuous process.
• The start-up of thermophilic anaerobic digestion of municipal solid waste

  Subaru Nakajima, Naoto Shimizu, Hiroyuki Ishiwata, Tadahiko Ito

  Nihon Enerugi Gakkaishi/Journal of the Japan Institute of Energy 95 (8) 645 - 647 0916-8753 2016 [Refereed][Not invited]
   

  Thermophilic anaerobic digestion of municipal solid wastes (MSW) was conducted for 6 weeks in a lab-scale semi-continuous digester for investigating the start-up operation of anaerobic digestion treating MSW. The feedstock was a mixture of simulated food waste, paper waste, and in some cases, cow manure. Organic loading rate (OLR) was adjusted 1.14-4.00 gVS/kg-sludge/day to biogas production. At the initial stage of thermophilic anaerobic digestion, pH value gradually increased from 8.2 to 8.3 on 17th day from start-up. Free-ammonia concentration in the digester also gradually increased from 361.6 to 412.5 ppm. On 17th day, inhibition of free-ammonia occurs, and biogas generation stopped. After gas generation stopped on day 17, pH and free-ammonia concentration were adjusted to the proper level by adding paper and deionized water. As a result, gas generation restarted on day 21. Then the amount of food waste charged in the digester was decreased and that of paper waste was increased to adjust the total amount of nitrogen invested in the digester. Afterwards, pH value was settled around 7.8, and a stable digestion was achieved till the end of experiment. Inhibition of free-ammonia could be suppressed by adjusting the amount of nitrogen invested in the digester.
• Drip Fertigation Using Dairy Cow Slurry Processed by Solid-Liquid Separation and Aerobic Digestion

  山下 善道, 福原 資雄, 岩田 晃一郎, 佐藤 達雄, 荒木 肇, 近江谷 和彦, 清水 直人, 岩渕 和則

  Journal of the Society of Agricultural Structures, Japan 45 (1) 8 - 13 2014/03 [Refereed][Not invited]
  
• Characterization of the nanoscale processing of waxy rice starch using compressed hot water

  Hirotsugu Yoshioka, Naoto Shimizu

  Japan Journal of Food Engineering 15 (2) 95 - 100 1345-7942 2014 [Refereed][Not invited]
   

  Nanoscale waxy rice starch particles were prepared in compressed hot water, and the effects of the concentration of waxy rice starch dispersion, the pressure and temperature of the compressed hot water on mean particle size and particle size distribution were investigated. Particle size and particle size distribution of the waxy rice starch nanoparticles were measured by dynamic light scattering. Mean particle size was found to depend on the preparation conditions. The smallest average particle size of 150.4 nm was obtained with a starch concentration of 0.1％ (w/w), an initial pressure of 3.0 MPa, and a final temperature of 180°C. It is suggested that particle size can be controlled by the preparation conditions. In addition, any sample prepared in compressed hot water tends to have a particle size distribution spanning less than 100 nm. The use of compressed hot water is also effective for preparing waxy rice starch nanodispersion with nanoparticles smaller than 100 nm. Furthermore, we have attempted to determine the reaction field of compressed hot water by the ionic product.
• Mass spectrometry of inulin hydrolyzate prepared using subcritical water

  Takanori Itoh, Naoto Shimizu

  Japan Journal of Food Engineering 15 (3) 165 - 172 1345-7942 2014 [Refereed][Not invited]
   

  In order to establish the industrial production of difructose anhydride III (DFA III) from inulin using subcritical water, we investigated the effect of subcritical water phases (5 preset temperature: 150, 155, 160, 165, 170°C, pressure: 3.0-5.0 MPa) on hydrolysis of inulin. The inulin hydrolyzate components determined by mass spectrometry were difructose anhydrides (DFAs) including DFA III, monosaccharides and oligosaccharides with degrees of polymerization (DPs) of 2-12. The DPs of oligosaccharides prepared at 165 and 170°C were 2-4 and those at 150, 155 and 160°C were 2-12. Hydroxymethylfurfural (HMF) and furfural were also detected in the inulin hydrolyzate by UV-Vis spectrometry. The optimum temperature for converting inulin to DFA III was temperature of 160- 165°C, pressure of 3.0-5.0 MPa. This study showed a potential of formation of DFA III from inulin under these subcritical water phases.
• Pulverization of Rice by Ultracentrifuge Cryomilling and Microstructure of Various Pulverized Rice

  Toshiaki TAKAHASHI, Naoto SHIMIZU, Katerina Irene BUTRON FUJIU, Marcos Antonio das NEVES, Sosaku ICHIKAWA, Mitsutoshi NAKAJIMA

  Japan Journal of Food Engineering 日本食品工学会 14 (1) 59 - 67 1345-7942 2013 

  Six types of pulverized rice were prepared by ultracentrifuge cryomilling. In this method, the sample being pulverized is immersed in liquid nitrogen. The moisture content and protein content of pulverized rice obtained were determined, and their characteristics were compared with those of rice flours pulverized with three types of mill (disk mill, hammer mill, and jet mill) and a purified non-waxy rice starch. The particle size distributions of rice pulverized by ultracentrifuge cryomilling showed two peaks at 14.3–17.8 μm and 52.1–92.1 μm. The most finely pulverized rice showed a major peak at 17 μm. The pulverized rice particles (average particle size of 40 μm) were composed of spherical shapes. Rice flour pulverized to a micro-scale point (average particle size of 6.5 μm) was characterized by the enhancement of whiteness, which is one of the most important indices for bulk flours.
• Ultra-fine Pulverization of Rice: Effects on Hydration Properties and Enzymatic Hydrolysis

  Md. Sharif HOSSEN, Itaru SOTOME, Makiko TAKENAKA, Seiichiro ISOBE, Mitsutoshi NAKAJIMA, Naoto SHIMIZU, Hiroshi OKADOME

  Japan Journal of Food Engineering 14 (1) 37 - 46 1345-7942 2013
• Micro- and nanotechnology for food processing

  Naoto Shimizu, Hiroshi Okadome, Mitsutoshi Nakajima

  Resource: Engineering and Technology for Sustainable World 16 (6) 19 - 20 1076-3333 2009/09 

  The food processing industry are using nanoscale processing to make new solid-state forms of biological or food materials, such as cereals, compared with conventional materials. The rice flour and starch are processed into various kinds of products and are used in the production of sake, confectionery, and miso, as well as some new products and biomaterials. The study has examined examined the effects of different milling machines on the production of rice flour, and we analyzed the particle size and size distribution of the various pulverized products. Flour produced from milled rice has lower protein and with flour made from intact brown rice. The moisture content of rice flour varies according to the pulverization method, that further changes in the particles during the pulverization process and can result in micro-scale deformations in the particles, and bond breakages that generate heat.
• Measurement and fissuring of rice kernels during quasi-moisture sorption by image analysis

  N. Shimizu, M. A. Haque, M. Andersson, T. Kimura

  JOURNAL OF CEREAL SCIENCE 48 (1) 98 - 103 0733-5210 2008/07 [Refereed][Not invited]
   

  Fissuring associated with kernel elongation was evident in a moisture-adsorbing environment at 15 degrees C of relative humidity 88.72 +/- 0.28% with moisture content from 6% (d.b.) to 16.3% (d.b.). The average length and width of 800 kernels was measured during the sorption test using a Cervitec Grain Inspector equipped with two digital cameras. Samples were exposed to both a moisture-adsorbing and desorbing environments at 15 degrees C with relative humidities of 23.4 +/- 0.53%, 55.9 +/- 0.27%, 70.98 +/- 0.28% and 88.72 +/- 0.28%. On image analysis, the kernels changed in size from 5.13 to 4.84mm in length and 2.9 to 2.73mm in width. Both length and width changed as expected during moisture-adsorbing and moisture-desorbing tests. Fissured kernel percent was related to changes in the average length of the kernels during the moisture-adsorbing tests. The average length and fissured kernel percent of rice kernels measured by image analysis may be considered as a reliable indicator of changes in their dimensions during quasi-static moisture sorption processes. (c) 2007 Elsevier Ltd. All rights reserved.
• Chemometric amylose modeling and sample selection for global calibration using artificial neural networks

  Shimizu, N, Okadome, H, Wada, D, Kimura, T, Ohtsubo, K

  Chinese Food Science 29 (8) 118 - 124 2008 [Not refereed][Invited]
  
• Investigation of Fissure Formation During the Drying and Post-Drying of Japonica Aromatic Rice

  Jafar Hashemi, Naoto Shimizu

  International Journal of Agriculture and Biology 10 (2) 179 - 184 2008 [Refereed][Not invited]
  
• Influence of Drying and Post-drying Conditions on the Head Rice Yield of Aromatic Rice

  Jafar Hashemi, Md. Ashraful Haque, Naoto Shimizu, Toshinori Kimura

  Agricultural Engineering International: the CIGR Ejournal Manuscript FP 07 034. X  2008 [Refereed][Not invited]
  
• Kinetics of bioethanol production from wheat milling by-products

  Marcos Antonio Das Neves, Naoto Shimizu, Toshinori Kimura, Kiwamu Shiiba

  JOURNAL OF FOOD PROCESS ENGINEERING 30 (3) 338 - 356 0145-8876 2007/06 [Refereed][Not invited]
   

  An overview of the potential application of wheat milling by-products as substrate for bioethanol production is presented. In order to select a suitable microorganism, model fermentations were conducted using glucose and dry baker's yeast. The overall ethanol yield was nearly stable (ca. 0.35 g/g), independent of mash glucose concentration; mashes with 100 g glucose/L resulted in an overall ethanol productivity of 3.48 g/L.h. Slurries containing low-grade wheat flour (LG) (100, 200 or 300 g/L) were used for simultaneous saccharification and fermentation (SSF) with Zymomonas mobilis. Fermentation performance was evaluated based on ethanol concentration (P), productivity (Q(v)), yield (Y-P/S), production rate (Q(p)) and glucose consumption rate (Q(s)). Mashes containing 200 g LG/L produced about 52 g ethanol/L, with Q(v) of 2.17 g/L.h. Based on the relatively high fermentation rate of LG, reaching peak ethanol productivity within ca. 9 h of SSF, considerable savings on fermentation time was achieved. Using Z. mobilis for LG fermentation, P was about 30% higher than that obtained with Saccharomyces cerevisiae.
• Life cycle of rice: Challenges and choices for Bangladesh

  Poritosh Roy, Naoto Shimizu, Hiroshi Okadome, Takeo Shiina, Toshinori Kimura

  Journal of Food Engineering 79 (4) 1250 - 1255 0260-8774 2007/04 [Refereed]
  
• Effect of soaking and gaseous treatment on GABA content in germinated brown rice

  Noriko Komatsuzaki, Kikuichi Tsukahara, Hidechika Toyoshima, Tadanao Suzuki, Naoto Shimizu, Toshinori Kimura

  JOURNAL OF FOOD ENGINEERING 78 (2) 556 - 560 0260-8774 2007/01 [Refereed][Not invited]
   

  To establish a new method of processing germinated brown rice (GBR), we processed grain of cultivars with a large germ by soaking and gaseous treatment. After soaking for 3 h and gaseous treatment for 21 h at 35 degrees C, the content of gamma-aminobutyric acid (GABA) in GBR (24.9 mg/100 g) was higher than that by the conventional soaking method (10.1 mg/100 g). Although the number of microorganisms on the surface of the GBR increased during soaking, steaming for 20 min and ethanol treatment for 3 min completely sterilized the GBR and did not reduce the amount of GABA. (c) 2005 Elsevier Ltd. All rights reserved.
• Net isosteric heats of adsorption and desorption for different forms of hybrid rice

  Md. Ashraful Haque, Naoto Shimizu, Toshinori Kimura, B. K. Bala

  INTERNATIONAL JOURNAL OF FOOD PROPERTIES 10 (1) 25 - 37 1094-2912 2007 [Refereed][Not invited]
   

  Hygroscopy of hybrid rice affects storage, handling, and processing. The thermodynamic relationship upon which the estimate of isosteric heat is based is the Clausius-Clayperon equation. The net isosteric heat of sorption was determined from the slope of the ln(rh) versus 1/T lines at a constant moisture content. Net isosteric heat of desorption was found higher than that for the adsorption within a moisture content range of 12-20% for all of the rice kernels. The net isosteric heats of desorption and adsorption were higher for hybrid rough rice kernels followed by brown rice and milled rice kernels, respectively. An empirical equation was fitted to describe the net isosteric heats of hybrid rice kernels as a function of moisture content and was found adequate to predict the net isosteric heats. The intercept K was also found to be a function of moisture content and the model predicted the K value well (r(2) = 0.85 for adsorption and r(2) = 0.92 for desorption). This set of two equations would be useful in the simulation of hybrid rice during storage.
• Degradation of Organic Matter in Cattle Manure Composting by Aeration and Turing in a Packed-Bed Reactor

  Joko Nugroho, Wahyu Karyadi, Michio Harano, Naoto Shimizu, Tomohiro Takigawa, Toshinori Kimura

  Journal of the Japanese Society of Agricultural Machinery The Japanese Society of Agricultural Machinery and Food Engineers 69 (4) 71 - 78 0285-2543 2007 [Refereed][Not invited]
   

  A mixture of cattle manure and sawdust was composted using an 18.8 L reactor at aeration rates of 0.05, 0.15, and 0.50L/min.kgdm, employing three turning patterns (no turning, full turning, and turning with position change of the layers). The maximum temperatures for aeration were 64.3°C at 0.05L/min.kgdm, 73.2°C at 0.15L/min.kgdm, and 70.8°C at 0.50L/min.kgdm. An aeration rate of 0.50L/min.kgdm effectively accelerates composting in the early stage. A combination of aeration and the turning operation were found to resulting in different composting process patterns. Organic matter reduction in forced aeration composting can be enhanced with turning and its reduction in composting with full turning was somewhat greater than that for turning with a position change. We propose major composition changes in compost material by aeration and turning in a fabricated packed-bed reactor.
• Effect of Intermittent Ventilation on Composting of Cattle Manure with a Small-Scale Reactor

  Toshinori Kimura, Naoto Shimizu, Joko nugroho, wahyu Karyadi, Keisuke Sato

  Journal of the Japanese Society of Agricultural Machinery The Japanese Society of Agricultural Machinery and Food Engineers 69 (5) 78 - 87 0285-2543 2007 [Refereed][Not invited]
   

  In order to reduce the operation cost of composting process with forced air ventilation, this study investigated the effect of intermittent ventilation on composting. Experiments with a small-scale reactor system were conducted for several combinations of ventilation rate, ratio of ventilation period and resting period, and cycling time of intermittent ventilation.
  The experiment results demonstrated that a relatively higher ventilation rate and specific combination of ventilation/resting ratio could provide more effective composting than continuous ventilation. The tendency of the results seemed reasonable from our previous analyses on composting with continuous ventilation.
• Energy consumption and cost analysis of local parboiling processes

  Poritosh Roy, Naoto Shimizu, Takeo Shiina, Toshinori Kimura

  Journal of Food Engineering 76 (4) 646 - 655 0260-8774 2006/10 [Refereed]
  
• Production of alcohol by simultaneous saccharification and fermentation of low-grade wheat flour

  Marcos Antonio das Neves, Toshinori Kimura, Naoto Shimizu, Kiwamu Shiiba

  Brazilian Archives of Biology and Technology 49 (3) 481 - 490 1516-8913 2006/05 [Refereed]
   

  Two samples of low-grade wheat flour, namely low-grade 1 (LG1) and low-grade 2 (LG2), with different carbohydrate and fibrous content, were used as substrates. The samples were liquefied using various concentrations of alpha- or beta-amylase, in order to optimize the production of fermentable sugars; the enzyme alpha-amylase revealed higher performance. After liquefaction, the simultaneous saccharification and fermentation was conducted in a jar fermentor. Amyloglucosidase was used for saccharification, and dry baker's yeast, S. cerevisiae, for fermentation simultaneously. Glucose was consumed promptly in both cases, LG1 and LG2; ethanol production was considerably higher in LG1 (38.6 g/L), compared to LG2 (24.9 g/L). The maximum ATP production was observed early in the SSF process. LG1 revealed higher potential as substrate for ethanol production.
• Polyunsaturated fats attenuate the dietary phytol-induced increase in hepatic fatty acid oxidation in mice

  T Hashimoto, N Shimizu, T Kimura, Y Takahashi, T Ide

  JOURNAL OF NUTRITION 136 (4) 882 - 886 0022-3166 2006/04 [Refereed][Not invited]
   

  The effects of dietary phytol and the type of dietary fat on hepatic fatty acid oxidation were examined in male ICR mice. Mice were fed diets containing 0 or 5 g/kg phytol and 100 g/kg palm, safflower, or fish oil for 21 d. Among the groups fed phytol-free diets, the activities and mRNA abundance of various enzymes involved in fatty acid oxidation were greater in mice fed fish oil than in those fed palm or safflower oil. Dietary phytol profoundly increased the activities and mRNA abundance of hepatic fatty acid oxidation enzymes in mice fed palm oil. However, safflower and fish oils, especially the latter, greatly attenuated the phytol-dependent increase in hepatic fatty acid oxidation. The hepatic concentration of phytanic acid, a metabolite of phytol that is the ligand and activator of retinoid X receptors and peroxisome proliferator-activated receptors, was higher in mice fed fish oil than safflower or palm oil, and in those administered safflower oil than palm oil. The hepatic mRNA abundance of sterol carrier protein-2, a lipid-binding protein involved in phytol metabolism, was inversely correlated with the hepatic concentration of phytanic acid. We demonstrated that polyunsaturated fats attenuate the enhancing effect of dietary phytol on hepatic fatty acid oxidation. Dietary fat-dependent changes in the hepatic phytanic acid concentration cannot account for this phenomenon.
• Performance of an accelerated method for the determination of equilibrium moisture content

  Ashraful Haque, M. K. K. Sudeepa, Naoto Shimizu, Toshinori Kimura

  FOOD SCIENCE AND TECHNOLOGY RESEARCH KARGER 12 (1) 1 - 7 1344-6606 2006/02 [Refereed][Not invited]
   

  The performance of a method that could accelerate the sorption process of biological materials was evaluated with respect to rapidness (expedition of sorption), comparability of equilibrium moisture content (EMC) values with the control (conventional static method) and effect of specific airflow rates on the rate of sorption, EMC, and sorption rate constant. For this purpose, a simple, compact, and inexpensive experimental setup was fabricated with a facility to agitate the conditioned air around the sample. Different forms of raw and parboiled rice kernels (rough rice, brown rice, and milled rice) of an Indica variety were used as sample material. Both adsorption and desorption processes were investigated under conditions of high humidity (80.27%) and tropical temperature (30 degrees C). Sorption rate constants based on a first-order kinetic model showed a faster rate of sorption by the accelerated method compared to the control for determining the equilibrium moisture content (EMC). The accelerated method required 40-60% less time compared to the control method (static) to reach sorption equilibrium. Specific airflow rates of 79.14 m(3)/min-m(3) and lower showed the most similar EMC values to those of the control. The results showed that this method can be applied in order to expedite the sorption process.
• Kinetics of Ethanol Production by Zymomonas mobilis using Low-Grade Flour Wheat Flour in Batch Fermentation

  Marcos A. das Neves, Naoto Shimizu, Toshinori Kimura, Kiwamu Shiiba

  Journal of the Japanese Society of Agricultural Machinery The Japanese Society of Agricultural Machinery and Food Engineers 68 (6) 109 - 116 0285-2543 2006 [Refereed][Not invited]
   

  An overview on the potential application of wheat milling by-products as substrate for fermentation in a small-scale bioreactor is presented. Model fermentations were conducted using glucose and dry baker's yeast. The overall ethanol yield was nearly stable (c.a. 0.35g/g), independent of mash glucose concentration. An overall ethanol productivity (Q_v) of 3.48g/L⋅h was obtained using 100g-glucose/L as substrate. Slurries containing low-grade wheat flour (LG) (100, 200 or 300g/L) were used for simultaneous saccharification and fermentation (SSF) with Z. mobilis. The LG fermentation performance was evaluated based on the final ethanol concentration (P), Q_v, ethanol yield (Y_P/S), ethanol production rate (Q_p) and the glucose consumption rate (Q_s). Mashes containing 200g-LG/L produced about 52g-ethanol/L, with an Q_v of 2.17g/L⋅h. Based on the relatively high fermentation rate obtained from LG, reaching peak productivity after c.a. 9h of SSF, considerable savings on fermentation time was achieved, compared to industrial batch processes. In the year 2000 c.a. 0.34 million tons of LG were produced in Brazil; assuming that this by-product could be fully used as feedstock, the potential for producing bioethanol from LG would be 78.2 million L.
• Effect of the Drying Process on the Physical Properties and Cooking Quality of Japonica Aromatic Rice

  Jafar Hashemi, Naoto Shimizu, Toshinori Kimura

  Japan Journal of Food Engineering 7 (4) 233 - 244 1345-7942 2006 [Refereed][Not invited]
   

  Rice is a major economic crop in Iran, where it is usually dried using a batch-type dryer until the final moisture content (FMC) reaches below 9 %. The influence of low FMC (about 9 %) produced by four drying temperatures (30, 40, 50, and 60°C) on the physical properties, milling, and cooking qualities of short grain aromatic rice were investigated. The obtained data were also compared with standard FMC (about 12 %) treatments which were dried in a batch type dryer. The experimental result showed that for low FMC samples, head rice yield (HRY) was increased by 4 % at drying temperatures of 30°C and 40°C but was reduced by about 20 % at 60°C in comparison with control samples (25°C, 60 % RH). The water uptake ratio (WUR) and volume expansion ratio (VER) were decreased significantly as the drying temperatures were increased. We can conclude that low FMC (9 %) could produce higher HRY, if the drying temperature is 40°C or less. In addition, high drying temperatures (50°C and 60°C) caused increases in the number of fissured kernels, energy consumption and decreases in HRY, WUR, and VER. Maintaining the HRY and keeping a cooking quality at maximum level are the main task for the optimization of drying process. It was occurred at drying temperature less than 40°C with a low FMC for aromatic rice. Therefore, a drying temperature of more than 40°C would result in deterioration of quality of japonica type aromatic rice, followed by low FMC. © 2006, Japan Society for Food Engineering. All rights reserved.
• Near-infrared transmission and reflectance spectroscopy for the determination of dietary fiber in barley cultivars

  SE Kays, N Shimizu, FE Barton, K Ohtsubo

  CROP SCIENCE 45 (6) 2307 - 2311 0011-183X 2005/11 [Refereed][Not invited]
   

  Dietary fiber is an important quality parameter of barley (Hordeum vulgare L.) but is extremely laborious to measure. Near-infrared (NIR) transmission and reflectance spectroscopy were investigated as rapid screening tools to evaluate the total dietary fiber content of barley cultivars. The Foss Grainspec Rice Analyzer and NIR Systems 6500 spectrometer were used to obtain transmission and reflectance spectra, respectively, of polished grains and ground barley. Total dietary fiber was determined for each cultivar by AOAC Method 991.43. Modified PLS models developed for predicting total dietary fiber, using transmission spectra (850-1048 nm) of polished grains, had a standard error of cross validation (SECV) of 10.4 (range 58-197) g kg(-1) and R-2 of 0.82 indicating sufficient accuracy for selecting or rejecting high dietary fiber cultivars. NIR reflectance spectroscopy (1104-2494 nm) of ground barley samples resulted in a model with SECV of 5.2 (range 58-197) g kg(-1) and R-2 0.96, indicating a high degree of precision in the prediction of total dietary fiber. The increased accuracy of the reflectance model may be due in part to more information available in the wavelength region used. The precision, low cost per sample and speed of measurement of the technique allow making dietary fiber selection decisions for large numbers of progeny in barley breeding programs.
• Quality prediction of rice flour by multiple regression model with instrumental texture parameters of single cooked milled rice grains

  H Okadome, H Toyoshima, N Shimizu, K Suzuki, K Ohtsubo

  CEREAL CHEMISTRY 82 (4) 414 - 419 0009-0352 2005/07 [Refereed][Not invited]
   

  The purpose of this study was to develop highly accurate regression models with texture parameters of cooked milled rice grains for predicting pasting properties in terms of quality index of rice flour. Two methods were adopted as the texture measurement to acquire predictors for the models. In the calibration set, all the multiple regression models by a single-grain method exhibited a higher R-2 than those by a three-grain method. Each of the former models also showed a lower SEP and a higher RPD in the validation set. The prediction performance was best for consistency (RPD = 2.4). The single-grain method was more advantageous for the pasting prediction. These results suggest that the models based on grain texture could predict rice flour quality.
• The viscoelastic properties of soybean curd (tofu) as affected by soymilk concentration and type of coagulant

  YQ Cheng, N Shimizu, T Kimura

  INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 40 (4) 385 - 390 0950-5423 2005/04 [Refereed][Not invited]
   

  The viscoelastic properties of different types of tofu were investigated. Soymilk concentrations were 5, 6, 7, 8 and 9%. Coagulants used were 30 mM CaSO4 or 30 mM glucono-delta-lactone (GDL). As the concentration of soymilk was increased viscosity and handling difficulties increased. A high concentration of soymilk in tofu gave a high break stress and produced hard tofu. The four-element Burgers model fitted the creep behaviour and both viscous and elastic parameters could be acquired from model analysis, reflecting changes in elasticity and viscosity of tofu. The constant viscous parameter in the model increased with increasing soymilk concentration. The viscous parameters of viscoelastic materials like tofu gel, obtained from small deformation tests, seemed to correlate, to some extent, with the break stress obtained from large deformation tests. For hard tofu production increasing the soymilk concentration within a certain range and the partial replacement of calcium sulphate coagulant by GDL could be effective options.
• Life Cycle Inventory Analysis of Rice Produced by Local Processes

  Poritosh ROY, Naoto SHIMIZU, Toshinori KIMURA

  Journal of the Japanese Society of Agricultural Machinery The Japanese Society of Agricultural Machinery and Food Engineers 67 (1) 61 - 67 0285-2543 2005 [Refereed][Not invited]
   

  Rice processing is one of the most important agro-industry. It consumes a considerable amount of energy and is responsible for environmental pollution. Life cycle inventory analysis has been performed on rice (parboiled and fresh) produced by different production processes (vessel, small-boiler, medium-boiler and untreated) to find an environmentally-friendly rice production process. The inventory results (energy consumption, atmospheric emission and solid waste) gradually decreased from the small-boiler to the untreated process (small-boiler>vessel>medium-boiler>untreated) and there is no waterborne emission in the case of the untreated process. The untreated process was found to be more environmentally-friendly compared to the others, however due to the lowest head rice yield (whole kernels after milling), it consumes greater resources (paddy). Among the parboiling processes the medium-boiler was found to be better, which has a lower energy inventory, atmospheric emission and solid waste compared to the others. This study also reveals that fuel switching only for cooking (biomass to electricity; electricity was assumed to be generated from biomass by IGCC technology) conserved primary energy (biomass) and reduced atmospheric emission (CO₂, CO, CH₄, TSP, NO_x, and SO_x) significantly.
• Extraction of Wax from Banana Leaves as an Alternative Way of Utilizing Agricultural Residues

  Takashi Yanagida, Naoto Shimizu, Toshinori Kimura

  Japan Journal of Food Engineering 6 (1) 29 - 35 1345-7942 2005 [Refereed][Not invited]
   

  Banana leaf wax was quantified and assessed to determine the feasibility of its utilization as agricultural residue. Banana leaf wax was extracted using hexane reflux. Musa liukiuensis yielded 0. 58% wax, M. acuminata 1. 05%, and M. chiliocarpa 1. 41% (dry basis). The melting point of banana leaf wax was determined by differential scanning calorimetry, which indicated higher values than commercial natural waxes. Color evaluation revealed that M. acuminata leaf wax was whiter than commercial natural wax. The banana leaf wax had tolerance against organic solvent systems. Using thin-layer chromatography analysis, we identified the components of the M chiliocarpa leaf wax as being similar to those of carnauba wax. The M. chiliocarpa leaf wax was analyzed after saponification using gas chromatography. The predominant acid was C22, and the major alcohols were C28 and C30. The results demonstrated that the banana leaf wax is a potential source of natural wax for industrial material and is expected to be used extensively. © 2005, Japan Society for Food Engineering. All rights reserved.
• Performance of the Traditional Parboiling Process

  Poritosh Roy, Naoto Shimizu, Toshinori Kimura

  Journal of the South Pacific Agriculture 9 (1&2) 28 - 37 2005 [Refereed][Not invited]
  
• Extraction of Wax and Functional Compounds from Fresh and Dry Banana Leaves

  Takashi Yanagida, Naoto Shimizu, Toshinori Kimura

  Japan Journal of Food Engineering 6 (1) 79 - 87 1345-7942 2005 [Refereed][Not invited]
   

  Banana cultivation in tropical plantation generates a large amount of waste such as leaves and stems. The importance of an effective banana waste utilization has been increasingly recognized. In order to approach this issue, we focused on the banana leaf extract, which has not been studied. The objectives of this study were to collect information of banana leaf and to propose an effective extraction procedure. Lipid, basic, acidic, neutral and phenolic fractions were extracted from fresh and dry banana leaves. The lipid fraction had a high concentration of wax. The wax yield from fresh banana leaves in the fruits-harvesting stage was high (approximately 3% on a dry basis). There were antibacterial and antioxidative activities in the acidic and phenolic fractions of banana leaf extract. An effective extraction procedure was proposed as follows i) to extract wax from the fresh banana leaves, ii) to dry the leaf materials, iii) to extract functional components. © 2005, Japan Society for Food Engineering. All rights reserved.
• Energy requirement in parboiling and its relationship to some important quality indicators

  MR Islam, N Shimizu, T Kimura

  JOURNAL OF FOOD ENGINEERING 63 (4) 433 - 439 0260-8774 2004/08 [Refereed][Not invited]
   

  The effect of parboiling treatment on the energy requirement in parboiling was studied and also on some important quality indicators of parboiled rice. The relationship between the energy requirement and quality indicators was investigated to identify the suitable indicators that can be used to estimate the energy requirement in parboiling. The energy requirement in parboiling generally depends on the steaming temperature and time, and is mainly responsible for the quality of parboiled rice. Among the quality indicators (hardness, milling yield, lightness and color values), hardness and lightness values were identified as the suitable quality indicators to estimate the energy requirement in parboiling. The generated information can improve plant efficiency and economic viability. (C) 2003 Published by Elsevier Ltd.
• Effect of temperature distribution on the quality of parboiled rice Produced by traditional parboiling process

  Poritosh Roy, Naoto Shimizu, Toshinori Kimura

  Food Science and Technology Research 10 (3) 254 - 260 1344-6606 2004/08 [Refereed][Not invited]
   

  Laboratory scale studies were conducted to determine temperature distribution in the traditional parboiling process using a rice cooker. A sample holder with a wire-mesh bottom was used to keep the sample from the hot water. The material temperature and the qualities of parboiled rice (hardness, color, lightness and head rice yield) were determined for different layers. The thickness of each layer was about 20 mm. The temperature distribution in this parboiling process (pre-steaming and steaming) was found to be uneven. The change of material temperature was faster for the first (bottom layer beneath which steam started to penetrate the paddy mass), next was the second (middle) and last was the third (top) layer. The greater the thickness of the material, the lower was the material temperature. The hardness and the head rice yield were found to be the highest for the first, with the second and third layers following in that order this might be affected by the material temperature. Difference in color intensity and lightness value was insignificant among the layers. The hardness, color intensity and lightness value were about 70 N, 24, and 57, respectively, corresponding to the maximum head rice yield (67%, first layer) which is considered to be the suitable quality of parboiled rice.
• Energy conservation in cooking of milled raw and parboiled rice

  P Roy, N Shimizu, T Kimura

  FOOD SCIENCE AND TECHNOLOGY RESEARCH 10 (2) 121 - 126 1344-6606 2004/05 [Refereed][Not invited]
   

  The cooking process was studied under soaking and no-soaking conditions with an automatic electric rice cooker to determine if the cooking energy can be conserved. The rice was cooked after 0, 30 and 60 min of soaking in different amounts of water (water-rice ratio: 1.5, 2.0 and 2.5) and the moisture content and hardness of cooked rice were measured. The hydration characteristic of rice was also measured at different soaking intervals (0, 30 and 60 min). The hydration increased with an increase in soaking time and was higher for parboiled rice than for the raw rice. The moisture content and the hardness of cooked rice were found to be 66 to 69% and 8 to 10 N (for a single kernel), respectively, which consumes 1.02 to 1.2 MJ/kg of energy under different soaking time before cooking and with a water-rice ratio of 2.5. The parboiled rice required a longer cooking time and consumed a greater amount of energy compared to the raw rice. The energy consumption was reduced with an increase in soaking time for all types of rice. This study reveals that for 66% MC of cooked rice, 60 min of presoaking helps to conserve about 6 to 11% and 4% of cooking energy in the case of parboiled and raw rice, respectively, which would be helpful in reducing environmental pollution.
• Present Status and Problems in Waste Disposal and Application of Technologies to the Agricultural Processing Residues

  SHIMIZU Naoto

  Journal of JSAM The Japanese Society of Agricultural Machinery and Food Engineers 66 (3) 8 - 15 0285-2543 2004/05/01
• Rheological Properties of MgCl2-coagulated Tofu and Conditions for Hard Tofu Production in China

  Yongqiang Cheng, Naoto Shimizu, Toshinori Kimura

  Journal of the Japanese Society of Agricultural Machinery The Japanese Society of Agricultural Machinery and Food Engineers 66 (3) 98 - 104 0285-2543 2004 [Refereed][Not invited]
   

  This study investigates the rheological properties and microstructure of MgCl₂-coagulated tofu (Mg-tofu) to obtain useful information for hard tofu production in China. The rheological properties of Mg-tofu are affected by soymilk concentrations and coagulant concentrations. A low MgCl₂ concentration (15mM) resulted in soft tofu gel; increasing the MgCl₂ content produced a hard tofu. Increasing the protein content of soymilk also commonly increases the rupture stress of tofu. However, an excessively high concentration of MgCl₂ caused a ductile rupture of tofu at low protein concentration. MgCl₂ exhibited a relatively narrow optimal range for coagulation of tofu. The stress relaxation curve of Mg-tofu, similar to that of CaSO₄ and glucono-delta-lactone (GDL), can be fitted with a four-element Maxwell model that includes two Maxwell models. The parameters obtained from the four-element Maxwell model, in particular the viscous parameters and stress relaxation times, increased with an increase of the protein content in soymilk. It is possible to produce Mg-tofu that has a similar rupture stress to that of commercial tofu in China. The narrow optimal range and its rapid reaction with soy protein may cause difficulties in handling during industrial hard tofu production using MgCl₂; this might be improved by mixing it with GDL or CaSO₄.
• Application of visible/near-infrared transmittance spectroscopy for the improvement of amylose determination accuracy

  N Shimizu, H Okadome, T Yanagisawa, H Andren, K Thente, T Kimura, K Ohtsubo

  FOOD SCIENCE AND TECHNOLOGY RESEARCH 9 (2) 134 - 136 1344-6606 2003/05 [Refereed][Not invited]
   

  The performance of partial least squares (PLS) calibration models developed using NIR and visible transmittance were examined in order to improve the accuracy of the calibration model for amylose content. The regression coefficients in the PLS calibration model developed by a full-cross validation using the wavelength region from 570 to 1000 run (Model B) were smoother and the fluctuations of the coefficients were smaller than the model developed by a full-cross validation using the wavelength region from 850 to 1048 nm (Model A). Significant peaks in the regression coefficients of Model A were characterized by two absorption bands at 928 and 990 run, and those of Model B were characterized by four absorption bands at 607, 760, 928 and 990 run. The samples were separated into calibration sets and validation sets, and PLS calibration and validation were also performed. The statistics performance (standard error of performance (SEP), a coefficient of determination (R 2)) of the model developed using the wavelength region from 570 to 1000 nm (Model D), was better than those of the model developed using the wavelength region from 850 to 1048 nm (Model C). The SEP of 0.64% on model D examined here was smaller than that of 0.99% on Model C. Tberefore, the absorption bands at 607 and 760 nm play an important function in improving the performance of the PLS calibration model.
• Energy Consumption in Local Parboiling Process

  Poritosh Roy, Naoto Shimizu, Toshinori Kimura

  Journal of the Japanese Society of Agricultural Machinery The Japanese Society of Agricultural Machinery and Food Engineers 65 (5) 133 - 141 0285-2543 2003 [Refereed][Not invited]
   

  Local parboiling processes (vessel, small boiler, medium boiler) were evaluated at Gazole under the Malda district in West Bengal, India. The energy consumption and the qualities of the parboiled rice produced in the vessel, small boiler and medium boiler process were measured. The initial installation cost of parboiling facilities was also worked out. Little difference in hardness value was observed among the processes. The color and lightness values were found to be the same in all processes. The parboiled rice produced under small and medium boiler methods had higher customer acceptance and market value compared to the vessel process but required higher initial installation cost. The small and medium boiler processes were found to be less tedious and provide better working environment compared to the vessel process. Among the studied processes, the medium boiler consumed the lowest amount of energy (1659MJ/t). The experimental results reveal that the local parboiling process can be improved in terms of energy consumption and market value of parboiled rice by adopting the medium boiler process.
• Improvement of Traditional Parboiling Process

  Poritosh Roy, Naoto Shimizu, Shingo Furuichi, Toshinori Kimura

  Journal of the Japanese Society of Agricultural Machinery 65 (1) 159 - 166 2003 [Refereed][Not invited]
  
• Effect of Processing Conditions on Cooking Qualities of Parboiled Rice

  Md. Rabiul Islam, Naoto Shimizu, Singo Furuichi, Toshinori Kimura

  Journal of the Japanese Society of Agricultural Machinery The Japanese Society of Agricultural Machinery and Food Engineers 65 (2) 85 - 93 0285-2543 2003 [Refereed][Not invited]
   

  A laboratory-scale experimental setup was fabricated to produce parboiled rice at lower temperatures (80, 90 and 100°C) to determine cooking qualities for different processing conditions and sample sizes (75, 120, 200 and 400g). The cooking qualities, such as water uptake value, solid content in the cooking gruel and cooking time of parboiled rice, were investigated. The cooking time of parboiled rice can be determined at the water uptake value of 2.5. The water uptake value and solid content decreased, and cooking time of parboiled rice increased according to the severity of the heat treatment in the parboiling process. A good linear relationship between the thermal property and cooking time clarified the cooking behavior of parboiled rice. A cooking time of 20 to 24min was obtained for the improved quality of parboiled rice produced at the processing conditions of 90°C-30min and 100°C-10min. It was assumed that for the respective cooking time, cooked under identical conditions, all parboiled rice might show the distinct level of solid contents.
• Effect of processing conditions on thermal properties of parboiled rice

  MR Islam, N Shimizu, T Kimura

  FOOD SCIENCE AND TECHNOLOGY RESEARCH 8 (2) 131 - 136 1344-6606 2002/05 [Refereed][Not invited]
   

  Differential scanning calorimetry (DSC) was used to determine the thermal properties of parboiled rice, and these properties, i.e. gelatinization parameters, namely, peak temperature (T-p) and residual gelatinization enthalpy (DeltaH) were evaluated. The T-p increased and DeltaH decreased with increase in the severity of heat treatment during the parboiling process. The physical property of color value correlated positively with the T-p and the degree of starch gelatinization correlated positively with the hardness of the parboiled rice. The T-p, which represents half the conversion temperature of the sample melting, is believed to be a suitable indicator to identify the severity of heat treatment in the parboiling process. The quantitative T-p values of 77.4 to 79.2degreesC corresponding to the processing conditions of 90degreesC-30 min and 100degreesC-15 min are viewed as an index for better quality of the rice. The thermal properties thus can be utilized to understand the cooking behavior of parboiled rice.
• Effect of processing conditions on physical properties of parboiled rice

  MR Islam, P Roy, N Shimizu, T Kimura

  FOOD SCIENCE AND TECHNOLOGY RESEARCH 8 (2) 106 - 112 1344-6606 2002/05 [Refereed][Not invited]
   

  A laboratory-scale parboffing setup was fabricated to produce parboiled rice at low steaming temperatures for determination of its physical properties, the quality indicators, and to compare those qualities with rice produced at higher temperatures. Parboiled rice was prepared under different steaming conditions using different sample sizes, both of which affected the rice temperature and quality. A sample size of 200 g, which maintained a 10 mm thick layer of rough rice, was found adequate for favorable quality. Better quality of parboiled rice was achieved at lower steaming temperatures (80-100degreesC) than that at higher temperatures (110 and 120degreesC). The temperature-time combinations of 80degreesC-40 min, 90degreesC-30 min and 100degreesC-20 min were recommended steaming conditions. Parboiled rice produced under these conditions has adequate lightness and color intensity, 4.0 to 7.5% more milling yield having 55 to 80 N hardness values compared with an untreated sample. It is believed the proposed parboiling method would be seen as important by both household and commercial parboiling plants in their production of a good quality product.
• Chemometric formulas based on physical properties of single-cooked milled rice grains for determination of amylose and protein contents

  H Okadome, H Toyoshima, N Shimizu, T Akinaga, K Ohtsubo

  JOURNAL OF FOOD SCIENCE 67 (2) 702 - 707 0022-1147 2002/03 [Refereed][Not invited]
   

  Chemometric formulas for predicting amylose content (AC) and protein content (PC) were developed based on the surface and overall physical properties of single-cooked milled rice grains as predictive variables. The formula with 8 predictors for AC determination exhibited the highest accuracy (coefficient of determination: R-2 = 0.952, standard error of calibration: SEC = 1.77) for calibration and the lowest standard error of prediction (SEP = 2.07) for unknown samples (AC: 0 to 30%). The formula with 7 predictors was effective in enhancing the prediction accuracy (SEP = 1.32) among non-waxy samples in a narrow range of AC (15 to 20%). The formula with 8 predictors for PC determination showed a higher accuracy (R-2 = 0.449 and 0.470) for both calibration and prediction than that of a conventional 3-grain method (R-2 = 0.168 and 0.124). It was possible to accurately determine AC using physical measurement of single grains instead of chemical analysis.
• Texture Evaluation of Tofu(Soybean Curd)by Viscoelastic Tests

  Yongqiang Cheng, Naoto Shimizu, Toshinori Kimura

  Journal of the Japanese Society of Agricultural Machinery The Japanese Society of Agricultural Machinery and Food Engineers 64 (6) 137 - 144 0285-2543 2002 [Refereed][Not invited]
   

  Viscoelastic tests (stress-strain and stress relaxation tests) were applied to evaluate the texture of tofu. Tofu was made in the laboratory by using different concentrations of soymilk (5%, 6%, 7%, 8% and 9%, w/v) and coagulants, such as glucono-delta-lactone (GDL) and calcium sulfate. The parameters of stress-strain behaviors of GDL-coagulated tofu were higher than that of CaSO₄-coagulated tofu at the same soymilk concentration. A 4-element model, composed of 2 Maxwell models, was conformed to fit the stress relaxation curves. The elastic parameters E₁, E₂ for the 4-element model did not significantly change while viscous parameters η₁, η₂ and relaxation time τ₁, τ₂ increased with increasing soymilk concentration. Viscoelastic behaviors of tofu suggested the stronger structures accompanying with the increase of soymilk concentration. It seemed that the stress-strain behavior was involved more with the viscous parameters than the elastic ones. These results showed that viscoelastic tests were effective for texture evaluation of tofu. Using this method, the commercial tofu in a local market of China was analyzed. The results showed that very hard tofu was being distributed in the market of China and it was possible to produce tofu by the production method of kinugoshi tofu (no press tofu) with a texture similar to the commercial tofu in China when using CaSO₄ as a coagulant.
• A Simplified Evaluation Method of Biodegradable Plastic (poly (lactic acid)) Products

  石田頼子, 井原望, 斎藤由香, 清水直人, 木村俊範

  農業機械学会誌 64 (3) 121 - 125 0285-2543 2002 [Refereed][Not invited]
  
• Hydrolysis characteristics of biodegradable plastic (Poly Lactic Acid)

  T Kimura, N Ihara, Y Ishida, Y Saito, N Shimizu

  JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 49 (9) 598 - 604 1341-027X 2002 [Refereed][Not invited]
   

  We investigated primary biodegradability of Poly Lactic Acid (PLA) using PLA hydrolysis tests under various composting temperatures and pHs. Under the pH range used in this study, higher test temperatures accelerated primary biodegradation by hydrolysis, and there was a marked reduction in molecular weight. However, in the range of pH 6.0similar to8.0 there was little effect of pH on both molecular weight reduction and weight reduction. Under more alkaline conditions, i.e., at pH 9.0, a marked reduction in molecular weight and weight loss were observed. Examination of test sample cross sections showed that PLA hydrolysis started front their outer surface. From these findings, we conclude that dynamic temperatures and pH changes in the composting process promote primary biodegradation of PLA, enabling complete biodegradation. This demonstrates the concept that composting is a useful method for degradation.
• Measurement of total dietary fiber in milled barley using near-infrared transmittance spectroscopy

  N Shimizu, K Sandra, F Barton, M Fujita, N Ishikawa, S Oda, T Kimura, K Ohtsubo

  JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 49 (9) 620 - 623 1341-027X 2002 [Refereed][Not invited]
   

  Whole-grain milled barley (n = 56) was scanned using a near-infrared transmittance spectroscopy (NIT) (850-1048 nm) and total dietary fiber (TDF) was determined fur each cultivar by AOAC enzymatic-gravimetric method (Method 991.43). The validation statistics of PLS models using calibration (n=28) and validation (n=28) sets were the standard error of performance (SEP) of 0.89similar to1.03, the coefficient of determination (R-2) of 0.83similar to0.88, Bias of -0.25similar to0.17 and the ratio of the SEP to the standard deviation of the original data (RPD) of 2.5similar to2.9. This method could be applied to rough screening in barley breeding programs.
• Quality Evaluation of Parboiled Rice with Physical Properties

  Rabiul Islam, Naoto Shimizu, Toshinori Kimura

  Food Science and Technology Research 7 (1) 57 - 63 1344-6606 2001 [Refereed][Not invited]
   

  This study was undertaken to generate useful information regarding the change of quality of parboiled rice for different processing conditions through the change of physical properties and to search for correlation among the quality indicators. Physical properties, namely, maximum viscosity, hardness of brown rice, hardness and adhesion of cooked rice, volume expansion ratio and solid content were investigated. A first order kinetic model predicted well the effect of processing conditions on the maximum viscosity and hardness of brown rice, indicating the quality index and rate of change of quality with their respective final and reaction rate constant values. The effect of steaming period was found to be greater on the quality indicators of cooked rice, such as adhesion, volume expansion ratio and solid content. Good linear correlation of gelatinization property with the cooking quality and Theological property of parboiled rice was achieved. The positive correlation between adhesion and solid content is assumed to be responsible for producing a less sticky product.
• Determination of Maximum Viscosity of Milled Rice Flours Using Near-Infrared Transmittance Spectroscopy

  Naoto Shimizu, Takashi Yanagisawa, Hiroshi Okadome, Hidechika Toyoshima, Henrik Andren, Toshinori Kimura, Ken'ichi Ohtsubo

  Food Science and Technology Research 7 (2) 104 - 109 1344-6606 2001 [Refereed][Not invited]
   

  The objective of this study was to develop a partial least squares regression (PLS) calibration method of maximum viscosity determination of Japanese milled rice flours using near-infrared transmittance (NIT) spectroscopy. The diversity of spectra and maximum viscosity of wide ranging of rice subfamilies were much more than those of japonica type rices. The variations of spectra and maximum viscosity were found to influence PLS loading weights. C-H and O-H in ROH and H2O absorbances presented by the loading weights were significant in the 8th loading of the PLS model for japonica type rices. The performance of this PLS calibration model (11 components) for maximum viscosity of a rapid visco analyser (RVA) was the standard error of prediction (SEP) of 17.7, square of regression coefficient (R2) of 0.75 and the ratio of the SEP to the standard deviation of the original data (RPD) of 1.9. This method can be applied to the determination of maximum viscosity of japonica type rices.
• Viscoelastic Components of Hard-To-Cook Defect in Soybean Cotyledons Subjected to Accelerated Storage

  O. N. K, Ojijo, Toshinori Kimura, Naoto Shimizu, Hiroshi Koaze

  The Journal of the Society of Agricultural Stuctures, Japan 農業施設学会 30 (4) 383 - 394 0388-8517 2000 [Refereed][Not invited]
  
• Charactersation of Textural Changes in Soy bean Cotyledons Subjected to Accelerated Storage and Salt Soaking

  O. N. K, Ojijo, Toshinori Kimura, Naoto Shimizu, Hiroshi Koaze

  The Journal of the Society of Agricultural Structures 30 (4) 353 - 364 2000 [Refereed][Not invited]
  
• Development of Rice Quality Evaluation Technique Based on Physical Properties of Cooked Rice (Part 2)

  Naoto SHIMIZU, Toshinori KIMURA, O.N.K. Ojijo

  Journal of the Japanese Society of Agricultural Machinery The Japanese Society of Agricultural Machinery and Food Engineers 62 (2) 94 - 100 0285-2543 2000 [Refereed][Not invited]
   

  In order to clarify effect of rice physical properties on the cooked rice adhesion. The present paper deals with the changes in rice indices related to rice stickiness during cooking on the Excess Water Cooking Method. The correlation of rice indices is discussed. The rates of degree of rice gelatinization were found to be corresponding with the rates of TS increment. The cooked rice adhesion was considered to be affected by both degree of rice gelatinization and TS. These results led the conclusion that degree of rice gelatinization and TS can be used for the indicator of cooked rice adhesion during rice cooking process.
• Analysis of Practical Calibration Models Characteristics for Rice Quality Evaluation Using Near-infrared Spectroscopy

  Naoto Shimizu, Toshinori Kimura, Takashi Yanagisawa, Henrik Andren, Hiroshi Okadome, Hidechika Toyoshima, Ken'ichi Ohtsubo

  2000 ASAE Annual Intenational Meeting, Technical Papers: Engineering Solutions for a New Century 2 1303 - 1311 2000 

  The objectives of the present study were to clarify the characteristics of latent variables in partial least squares (PLS) for the development of accurate calibration by the NIT technique. There was a difference observed between the shape of loading weights spectrum of a single year and those of double year sample. The variation in β-coefficient spectrum was found to decrease with an increase in the number of calibration samples. The performance of the present study calibration model (7 components) was SEP of 0.91, R2 of 0.72 and RPD of 1.72. The narrow range of apparent amylose content (AAC) in japonica type rices can be determined by present an NIT coupled with the PLS model, which has an accuracy range within about 1.0%. This availability would lead to a practical method for the evaluation of eating quality of rice by NIT the technique.
• Determination of Apparent Amylose Content in Japanese Milled Rice Using Near-Infrared Transmittance Spectroscopy

  Naoto Shimizu, Jyunji Katsura, Takashi Yanagisawa, Shigeru Inoue, Robin P. Withey, Ian A. Cowe, Colin G. Eddison, Anthony B. Blakeney, Toshinori Kimura, Shigeru Yoshizaki, Hiroshi Okadome, Hidechika Toyoshima, Ken'ichi Ohtsubo

  Food Science and Technology Research 5 (4) 337 - 342 1344-6606 1999 [Refereed][Not invited]
   

  The objective of the present study was to develop a method to analyze apparent amylose content (AAC) of Japanese milled rices using near-infrared transmittance spectroscopy (NIT). Samples (n=110, varieties=37), harvested in 1996, were collected at various sites throughout Japan. Whole-grain milled rice was scanned using a near-infrared range (833-1050 nm with 8 nm steps and 27 wavelengths) transmittance filter type spectrometer. The AACs of samples were in the range of 13.1% to 20.7% (SD: 1.53). The wide range AAC (0-35.3%) partial least squares (PLS) model was found to be inadequate for accurate prediction of the narrow AAC range (13.2-20.7%) of the rice samples. The statistical performance of PLS modeling (11 factors) for narrow range AAC analyses gave a standard error of cross-validation (SECv) of 0.78 and square of regression coefficient (R2) of 0.74. The AAC model was applied to 20 unknown samples of products from different crop year (1997), and gave a standard error of prediction (SEP) of 1.25, R2 of 0.49 on the validation set. These results suggested that this model based on NIT spectroscopy could be applied for rapid and nondestructive measurement of narrow range AAC of Japanese milled rices.
• Experimental Studies on Rice Stickiness in Varietal Difference Evaluation

  Naoto SHIMIZU, Toshinori KIMURA, Ken'ichi OHTSUBO, Takaaki MAEKAWA, Shigeru YOSHIZAKI

  農業施設 28 (1) 31 - 38 1997 [Refereed][Not invited]
  
• Development of Rice Quality Evaluating Technique Based on Physical Properties of Cooked Rice (Part 1)

  Naoto SHIMIZU, Toshinori KIMURA, Ken'ichi OHTSUBO, Hidechika TOYOSHIMA

  The Japanese Society of Agricultural Machinery 59 (6) 75 - 82 1997 [Refereed][Not invited]
  
• Experimental Studies on Rice Stickiness in Varietal Difference (Part 1)

  Toshinori KIMURA, Naoto SHIMIZU, Shigeru YOSHIZAKI, Shin'ichi TANEYA

  The Society of Agricultural Structures 27 (1) 3 - 10 1996 [Refereed][Not invited]
  
• Trials of Quality Evaluation for Parboiled and Other Rice by Means of the Near Infrared Spectroscopy and the Rapid Visco Analyzer

  Toshinori Kimura, Naoto Shimizu, Tooru Shimobara, Jiro Warashina

  The Journal of the Society of Agricultural Structures, Japan 25 (4) 175 - 182 1995 [Refereed][Not invited]
  

MISC

• 微細化米微粉末水溶液のDifferential Scanning Calorimetry(DSC)による熱的特性の解析

  清水直人, 岡留博司  日本食品工学会年次大会講演要旨集  15th-  72  2014/07/15  [Not refereed][Not invited]
  
• マイクロスケール米粉の作製と加工適性の検討

  岡留博司, HOSSEN Sharif Md, 五月女格, 竹中真紀子, 五十部誠一郎, 中嶋光敏, 清水直人  農業食料工学会年次大会講演要旨  72nd-  77  2013/09/01  [Not refereed][Not invited]
  
• マイクロスケール米粉の加工用途の検討

  岡留博司, HOSSEN Sharif Md, 五月女格, 竹中真紀子, 五十部誠一郎, 中嶋光敏, 清水直人  日本食品工学会年次大会講演要旨集  14th-  32  2013/07/16  [Not refereed][Not invited]
  
• 各種粉砕・分級操作による米の微粉末化と素材の品質・安定性

  清水 直人, 岡留 博司, 中嶋 光敏  化学工学会 研究発表講演要旨集  2010-  (0)  589  -589  2010  [Not refereed][Not invited]
  
• 米微粉末化と調製粉末の貯蔵性

  清水直人, 高橋寿明, 中嶋光敏, 岡留博司  農業機械学会関東支部年次報告  45th-  54  -55  2009/06/30  [Not refereed][Not invited]
  
• 食品リサイクル (農産物流通および流通技術の問題点と対策)

  清水 直人, 木村 俊範  農産物流通技術年報  2008-  81  -89  2008
• New Food Materials by Fermentation of Indica Type Rice, Pulse and Tofu-byproduct : Production of dosa・okara dosa

  SHIMIZU Naoto, KIMURA Toshinori  Journal of the Brewing Society of Japan  100-  (4)  224  -229  2005/04/15
• 透過型近赤外分光法による米の非破壊的品質評価 (第3報):可視・近赤外分光によるアミロース測定モデルの精度改善

  清水 直人, 木村 俊範, ヘンリック アンドレン, カリン テント, 岡留 博司, 大坪 研一  農業機械学会誌  65-  (0)  443  -444  2003  [Not refereed][Not invited]
  
• 透過型近赤外分光法による米の非破壊的品質評価 (第2報):最高粘度の測定

  清水 直人, 木村 俊範, フォス ティケータ, 岡留 博司, 大坪 研一  農業機械学会誌  64-  (0)  507  -508  2002  [Not refereed][Not invited]
  
• 中国における豆腐品質改善のための基礎解析 : 豆腐のテクスチャー評価

  程 永強, 清水 直人, 木村 俊範  農業機械学会年次大会講演要旨  60-  139  -140  2001/04/01
• 軽発酵パンケーキ(ドーサ)の発酵とテクスチャとの関係

  長嶺 清司, 石橋 慶子, 木村 俊範, 清水 直人  農業機械学会年次大会講演要旨  60-  283  -284  2001/04/01
• 玄米の簡易常温貯蔵法に関する研究

  清水 直人, 木村 俊範  農業機械学会年次大会講演要旨  60-  471  -472  2001/04/01

Books etc

• CHARACTERIZATION OF FRUCTANS BY SIZE-EXCLUSION CHROMATOGRAPHY: A REVIEW, In book: Agricultural Research Updates.

  Naoto SHIMIZU, Andrés ABEA (Joint work)
  Nova Science Publishers, Inc. 2020/02
• Structure of Fine Starch Prepared Via a Compressed Hot Water Process, In book: Frontiers in Natural Product Chemistry

  Naoto Shimizu, Tetsuya Ushiyama (Joint work)
  Bentham Science Publishers: Vol. 6 2020
• Process Optimization of Composting Systems, In book: Robotics and Mechatronics for Agriculture

  (Single work)
  CRC Press 2017/11
• 米澱粉のナノスケール加工技術の開発と機能性マイクロカプセル化の検討

  (Single work)
  化学工学会 バイオ部会 Newsletter No. 44 2017/02
• 農業・食料由来残さからのエネルギー回収

  (Single work87-93)
  食品と容器 2017/02
• 微粉砕穀物の特性と利用

  シーエムシー出版 2013/10
• Micro- and Nanotechnology for food processing

  Resource 2009
• 微粉砕穀類の品質と利用特性

  シーエムシー出版 2009
• Micro- and Nanotechnology for food processing

  Resource 2009
• 食品リサイクル

  ２００８年版 農産物流通技術年報 2008
• Food recycle

  2008 Nousanbutsuryutsugijyutunenpo 2008
• 食品加工副産物等からの有用成分抽出技術

  食品と技術 2007
• 米，豆類，オカラの発酵による新食品素材の開発

  日本醸造協会誌 2005
• New Food Materials by Fermentation of Indica Type Rice, Pulse and Tofu-byproduct -Production of dosa, okara dosa

  NIPPON JOZOKYOKAI SHI 2005
• 農産加工残さの処理・利用技術の現状と課題

  農業機械学会誌 2004
• Rice Mill Byproduct Utilization Technology

  KOKKEN, PRPC, In "RICE POSTPRODUCTION TECHNOLOGY"A Technical Reference Guide 2003
• 食品産業における環境問題

  木村俊範編著：食品のゼロエミッション，幸書房 2003
• 米の形態・組織，米の食味評価法，米の炊飯特性試験（分担執筆）

  熱帯農業事典編集委員会編：熱帯農業事典，養堅堂 2003
• Rice Mill Byproduct Utilization Technology

  KOKKEN, PRPC, In "RICE POSTPRODUCTION TECHNOLOGY" A Technical Reference Guide 2003
• 食料生産系物質循環システムと未利用資源利用技術(共著)

  食品産業環境保全研究組合編 恒星社厚生閣 1999

Presentations

• スマート生産システムの構築：複合型センサーによる青果物 （玉ねぎ，馬鈴薯）の品質評価と応用  [Not invited]

  「北海道大学とＪＡ北海道グループとの連携協力に関するセミナー」  2017/04
• 乾式メタン発酵に関する研究概要  [Not invited]

  エコロジア北海道２１推進協議会勉強会  2017/03
• バイオマス製品中のバイオマス含有率測定技術

  木村 俊範, 清水 直人, 上野 孝, 加藤 俊明, 酒井 正裕

  農業機械学会誌  2008  The Japanese Society of Agricultural Machinery and Food Engineers
  
• 豆臭さ低減を目的とした豆腐加工法の基礎的研究

  清水 直人, 辻 典子, 木村 俊範

  農業機械学会誌  2008  The Japanese Society of Agricultural Machinery and Food Engineers
  
• 実規模畜糞堆肥化設備における間欠通気の影響

  原野 道生, 木村 俊範, 清水 直人, 道宗 直昭, 原田 泰弘, 村岡 和浩

  農業機械学会誌  2004  The Japanese Society of Agricultural Machinery and Food Engineers
  
• Study on the texture of okara-added tofu

  CHENG Yongqiang, SHIMIZU Naoto, KIMURA Toshinori

  Journal of JSAM  2002  The Japanese Society of Agricultural Machinery and Food Engineers
  
• 農業用生分解性プラスチック (ポリ乳酸) 製品の分解性

  高橋 洋一, 石田 頼子, 清水 直人, 木村 俊範

  農業機械学会誌  2002  The Japanese Society of Agricultural Machinery and Food Engineers
  
• オカラなど未利用資源を活用した発酵による新食品開発 (第2報):オカラ添加によるパンケーキの物理的性質の変化

  清水 直人, 長嶺 清司, 星真 里子, 木村 俊範

  農業機械学会誌  2002  The Japanese Society of Agricultural Machinery and Food Engineers
  
• 分子生物学的手法を用いた発酵食品安全性評価法に関する研究

  小山 英亮, 井上 高一, 清水 直人, 木村 俊範

  農業機械学会誌  2002  The Japanese Society of Agricultural Machinery and Food Engineers
  
• 米飯物性による米の品質評価技術の開発 (第3報):炊飯過程における米の理化学特性が米飯の粘着力に及ぼす影響

  清水 直人, 木村 俊範

  農業機械学会誌  1999  The Japanese Society of Agricultural Machinery and Food Engineers
  

Association Memberships

• The Society of Agricultural Structures, Japan   The Japanese Society of Applied Glycoscience   The Japanese Society of Agricultural Machinery and Food Engineers   Chemical Engineering of Japan   Japan Society for Food Engineering   The Japanese Society for Food Science and Technology   The American Society of Agricultural and Biological Engineers   Japanese Society of Agricultural, Biological and Environmental Engineers and Scientists   

Research Projects

• Development of Microencapsulation System for Functional Nanoparticles via Carbohydrate Polymer

  Japan Society for the Promotion of Science：Grants-in-Aid for Scientific Research

  Date (from‐to) : 2021/04 -2024/03 

  Author : 清水 直人

   

  本研究では，糖質高分子を用いる機能性ナノ粒子のマイクロカプセル化システムの確立をめざして，申請者が開発を進めてきた加圧熱水反応場を活用するナノメートルスケールの微粒子調製技術を用いて試料を作成する。この研究によりナノメートルスケールの微粒子における糖質高分子鎖や階層構造が多様な動的・静的性質の変化に及ぼす影響を解き明かすために２つの課題を進めた。 糖質高分子の分岐―線状トポロジ（一次構造）と物性解析法の構築について，ナノメートルまで微細化された粒子は，マイクロメートルの微細化粒子と異なる挙動を示すことが予備実験にて確認されており，分子量と固有粘度の関係を調べた。糯米由来澱粉と超純水を供試し，希薄溶液（濃度0.1 % （w/w））を調製する。澱粉ナノ粒子分散系の調製方法に従って，熱水場による所定の微細化プロセスにより5 水準の澱粉ナノ粒子分散系を調製した。調製試料について，サイズ排除クロマトグラフィ（SEC-LS）を用いて回転半径（Rg），分子量，分子形状について分析を行い，固有粘度との関係を求めた。さらに，STEMによる電子線トモグラフィを用いるナノ微粒子のメゾスケール構造観察に着手し，澱粉ナノ粒子の調製条件，及び試料前処理について検討を行い，電子線トモグラフィ画像を積層させてソフトウエアにより立体画像を構成した。 玉ねぎ外皮からのケルセチン等ナノろ過による抽出・濃縮の検討について，熱水場を用いて玉ねぎ外皮から成分を抽出し，その溶液から定量ろ紙を用いて玉ねぎ外皮浮遊物を取り除いた。さらに，遠心分離機を行い，上澄み液を得て，これを0.45 μmのニトロセルロースフィルタに通してナノろ過装置への供給溶液を調製した。機能性成分のナノろ過を検討した結果，透過液においては，ケルセチン以外の物質を除去させることができ，ケルセチン純度を高められることが明らかになった。
• 加圧熱水による多糖類のナノ分散系の調製

  Date (from‐to) : 2011/05 -2014/03
• Development of the Nano Scale Processing Technology for Starch/polysaccharides Nano Dispersion by the Reaction Field of Compressed Hot Water

  Japan Society for the Promotion of Science：Grants-in-Aid for Scientific Research

  Date (from‐to) : 2011 -2013 

  Author : SHIMIZU NAOTO, KIMURA Toshinori

   

  We proposed that the nano meter scale processing for starch/polysaccharides dispersion by the reaction field of compressed hot water with pressure vessel and heating equipment was effective for producing nano starch dispersion and we have new attempted to determine the reaction field of subcritical water by the ionic product. The inulin hydrolyzate component also was determined by mass spectrometry. The proposed nanoscale processing method and its measurement of reaction field of compressed hot water by ionic product is feasible to control of the reaction field of subcritical water in reactor for produced starch/polysaccharides nano dispersion.
• 穀類のマイクロ/ナノスケール加工

  Date (from‐to) : 2007 -2011
• Development of Biomass Content Measurement in Biomass Products by Accelerator Mass Spectrosc Sopy

  Japan Society for the Promotion of Science：Grants-in-Aid for Scientific Research

  Date (from‐to) : 2007 -2008 

  Author : KIMURA TOSHINORI, UENO Takashi, SHIMIZU Naoto

   

  貝殻などの生物由来無機物質をも含むバイオマス・ニッポン総合戦略のバイオマス定義に基づく各種バイオマス資源、製品中のバイオマス含有量(バイオマス度)を高精度に計測するため、前処理、及び計測プロトコールを開発した。これに基づき、バイオマスマーク取得製品やバイオ燃料など、さらに誤差要因として影響の大きいと思われた木材、海生バイオマスを測定した。 それらの結果、上記、木材、海生バイオマスを除き、極めて高精度にバイオマス度を計算でき、高精度測定法として類似測定法の基準とできるものと判断された。一方、着色の強いバイオ燃料、及び木材、海生バイオマス由来のものについては、栽培年代、採取地域、深度などの影響を受けることが再確認された。